Hard-boiled eggs

Hard boiled eggs should always be older eggs. If you want to hard boil eggs, buy them a couple weeks ahead of time. Then you won't have any trouble peeling.

As for actually cooking them, I just use an electric kettle. Put them in the kettle, cover them with water. Turn it on, then when it switches off, wait 15 minutes. Then pour out the water, rinse the eggs with cold water to stop the cooking, peel, and eat.

Bumped for later. Constantly destroying a few eggs.

As someone who works at a business that makes pickled eggs I can tell you that you need older eggs, that is the only trick. Fresh ones will never peel!

Usually around the 3 week mark they peel perfectly!

Found this on pinterest and my best friend tried it and it works.

http://www.theburlapbag.com/2012/03/make-hard-boiled-eggs-in-the-oven/

If you prick one end with a pointed knife it seems to let the air out (stops it bursting in the pot) and I've found the shell comes off pretty easy.

al

I used to over cook my eggs all the time and the yolk would look green on the outside. My husband said haven't you ever heard the saying the 8 minute egg? No I said, and 8 minutes isn't quite "done" enough for me so I bring them to a boil and as soon as it starts a rolling boil I turn the heat off and let sit in the hot water for 9 minutes. Then I drain and run cold water over them. Works every time. Sometimes I think if the egg isn't really fresh the shell will stick but that's just my guess. I've tried salt no salt, etc. and once in awhile you just get a bad batch. Usually when I need them for deviled eggs :S

I agree with everyone about the age of the eggs making a difference -- older eggs peel easier. If you want hard boiled eggs, buy them a couple of weeks ahead of time. Use the fresh ones for scrambling, frying, baking, etc.

I usually put my eggs in a pot, add water to cover an inch above the eggs, heat to a boil, simmer/lightly boil for 10 minutes, then immediately plunge them in cold water until they've cooled. Not only are they easy to peel after that, the yolks are cooked solid, and there's no green on the yolks.

See maybe I had it backwards. Definitely think it has to do with age just not sure which way it goes.

I never know if they are done, but after boiling, cool and when you get ready to take the shell off, you pop the larger round end down first. then follow by tapping the sides and the other end. The air bubble inside the fat end of the egg forces the air up around the egg and makes the shell come off easier. If your egg is not very fresh, it will not peal easy with any method.

I used to struggle with peeling eggs until I learned a really easy technique. After boiling, I run them under cold water for a minute until they are cold enough to handle then I simply tap the egg lightly and quickly many times against the counter until the whole shell is in tiny pieces. It takes literally 20 seconds to do. Once the shell is crushed, I take the side of my thumb and push the peel off. It slides off in one piece, no problem

Just run them in cold water for a few minutes. Easy-peasy.

My hard-boiled eggs never cook so that the shell comes off cleanly! I always wind up losing half the egg because it is stuck to the shell. So I know this is something that is so simple, but how does everyone cook their hardboiled eggs? What temperature? How long? Thanks

This happens to me if I put the eggs in cold water and heat it up.

If I get the water boiling first, then put the eggs in they peel clean.

I just bring them to boil for a few minutes (3-5?). Then let sit covered for about 15-20. I take the shell off right after they are done cooking.

This is what I do.

And then once they cool, I dip them in roasted red pepper hummus. Mmmm...

I buy them already boiled and peeled at publix....saves time and no messy shell peeling